CN111801037A

CN111801037A - Food processor

Info

Publication number: CN111801037A
Application number: CN201980016557.5A
Authority: CN
Inventors: 唐佳妮; 谭径微
Original assignee: Koninklijke Philips NV
Current assignee: Fansongni Holdings Ltd
Priority date: 2018-03-02
Filing date: 2019-02-21
Publication date: 2020-10-20
Anticipated expiration: 2039-02-21
Also published as: US11877699B2; RU2020132482A3; RU2020132482A; WO2019166306A1; EP3758566A1; EP3758566B1; US20200397188A1; CN111801037B; RU2771599C2

Abstract

The present invention relates to a food processor (10). It is described to hold (110) a first food product in a food chamber, wherein a food processing apparatus is configured to process at least the first food product in the food chamber. The feedstock identification module determines (120) whether sucrose or fructose is the predominant sugar in the first food product to be processed. The processing unit determines (130) a processing protocol for processing the first food product, wherein the determination of the processing protocol comprises utilization of the determined dominant sugar in the first food product. The food processing arrangement processes (140) at least a first food product in the food chamber.

Description

Food processor

Technical Field

The present invention relates to a food processor, a method for processing food and a computer program element.

Background

The general background of the invention is the field of the manufacture or treatment of juices, smoothies and mixtures comprising various combinations of one or more fruits, vegetables, herbs. Excessive consumption of sugar is a problem that is disadvantageous to the global population. Consumers are generally aware that ingesting too much sugar is detrimental to their health. However, our human beings do generally naturally like sweet foods. In the food and beverage industry, manufacturers are replacing traditional added sugars (e.g., sucrose, glucose, fructose, etc.) with new, lower calorie sweeteners (e.g., stevia, erythritol, etc.). However, such additions may not bring health benefits. With regard to the manufacture of juices, smoothies and mixes, current blenders or juicers only allow the consumer to place any food therein and mix to make smoothies, juices or mixes. If the consumer believes the food is not sweet enough, the consumer may add sugar, honey or higher sugar fruit/vegetables to mix with the starting material to meet their needs. However, this increases the risk of increased sugar intake, while dieticians recommend that sugar intake should be reduced to avoid certain diseases and health problems such as obesity.

Disclosure of Invention

It would be advantageous to have an improved food processor and method for processing food.

The object of the invention is solved by the subject matter of the independent claims, wherein further embodiments are included in the dependent claims. It should be noted that the following described aspects and examples of the invention also apply to the food processor, the food processing method and the computer program element and the computer readable medium.

According to a first aspect, there is provided a food processor comprising:

-a food chamber;

-food processing means;

-a feedstock identification module; and

-a processing unit.

The food chamber is configured to hold food. The food processing device is configured to process food held in the food chamber. The ingredient identification module is configured to determine whether sucrose or fructose is the predominant sugar in a first food product to be processed in the food chamber. The processing unit is configured to determine a processing protocol for processing at least the first food product. The determination of the processing protocol includes: utilization of the determined predominant sugar in the first food product.

It should be noted that the first food product herein refers to one or more fruits and/or vegetables. Thus, the amount of one fruit or the amount of a single vegetable, or a mixture of two or more fruits, or a mixture of two or more vegetables, or a mixture of one fruit and one or more vegetables, or a mixture of one vegetable and one or more fruits may be the first food product. The first food product can then be treated based on whether the predominant sugar in the first food product is sucrose or fructose, enabling the production of a healthy and palatable end product that does not contain too much polysaccharide, but still meets the taste requirements of the consumer. This can be achieved by: adding water or other liquid to the first food product, adding one or more fruits to the first food product, adding one or more vegetables to the first fruit, adding one or more fruits and one or more vegetables, adding one or more vegetables and one or more fruits, a processing temperature for the final product, all based specifically on whether the predominant sugar in the original first food product is sucrose or fructose.

In other words, the blender, mixer or juicer processes the food product based on whether the predominant sugar in the food product is fructose or sucrose. It has been found that different additional foods and/or fluids and/or salt solutions can be added to the food product and/or food product treated at a particular temperature to provide a healthy amount of sugar to the treated food, and wherein the content of the addition or the temperature of the treatment depends on the predominant sugar in the food. In other words, the food can be matched to provide a healthy juice or smoothie or mix without sacrificing taste.

Thus, for example, rather than the user having to add sugar, honey or sugar-rich fruits/vegetables to the food product to be mixed to improve mouthfeel, the food processor automatically determines how to treat the food product based on the predominant sugar in the food product. This enables, for example, the selection of an optimal fruit and vegetable mix to be processed with the food product to provide the desired taste without having to resort to other sugar-rich products.

In other words, the juicer or blender or sorber may enhance the sweet taste based on the detection of the predominant sugar component in the ingredients. This can be done by the food processor diluting or reducing the sugar concentration of the juice/smoothie (sweetened fruits and vegetables) with a controlled and right liquid (amount and temperature) and/or appropriate matching of other foods.

In this way, by knowing the dominant sugar in a set of starting materials, the processing of these starting materials can be adjusted to the determined dominant sugar so that the consumer's perception of taste of the juice, smoothie or mixture is enhanced without having to resort to the addition of other sweeteners such as sugar, honey, etc. This provides a final product that meets taste requirements while having enhanced nutritional and health properties and being less caloric.

In one example, the determination of the processing protocol includes: a determination of a second food product to be added to the first food product in the food chamber, and wherein the processing of at least the first food product comprises: the first food product and the second food product are processed.

It should be noted that the second food product herein refers to one or more fruits and/or vegetables. Thus, an amount of one fruit or an amount of one vegetable, or a mixture of two or more fruits, or a mixture of two or more vegetables, or a mixture of one fruit and one or more vegetables, or a mixture of one vegetable and one or more fruits may be used as the second food product.

In this way, the food product can be processed with other companion foods (fruits or vegetables) selected, thereby avoiding foods that would reduce the sweetness perception based on the predominant sugar component attributes and/or adding foods that would enhance the sweetness perception.

In one example, the determination of the processing protocol includes: a determination of an amount of fluid to be added to a first food product in the food chamber, and wherein the processing of at least the first food product comprises: the first food product and the determined amount of fluid are processed.

In one example, the determination of the processing protocol includes: a determination of an amount of salt in a first food product to be added to the food chamber, and wherein the processing of at least the first food product comprises: the first food product and the determined amount of salt are treated.

In other words, the salt solution can be automatically dispensed and the required amount of salt solution, whose temperature can be controlled, added to and mixed with the juice/smoothie. This will further enhance the sweet taste.

In one example, the food chamber comprises a heating device and/or a cooling device, and wherein the determination of the processing protocol comprises: determination of a temperature for processing the first food product. The processing of the at least first food product comprises: the first food product is processed at the determined temperature.

In this way, the sweet taste sensation can be enhanced by controlling the temperature of the supplied smoothie/juice/blend/mixture.

In one example, the ingredient identification module includes: at least one sensor configured to provide sensed data of the first food product, and wherein the determination of the predominant sugar in the first food product comprises: utilization of at least some of the sensed data.

In one example, the at least one sensor comprises: a color sensor configured to determine at least one color of the first food product, and wherein the sensed data includes the at least one color of the first food product.

Thus, the color of the food product and/or the color of its pulp when the food product has been partially processed can be used to identify the food product. For example, the green color of the food product pulp may be used to indicate that the food product is an apple or grape or a mixture of fruits and/or vegetables that produces a green color or pulp that tends to be green after an initial processing stage, where fructose is the predominant sugar. For example, a yellow flesh color may be used to indicate that the food product is, for example, apricot, orange, pineapple, peach, banana, carrot or papaya (the predominant sugar of which is sucrose), or a mixture of fruits and/or vegetables that produces a yellow or tends to become yellow flesh after an initial processing stage. For example, the red color of the food product pulp may be used to indicate that the food product is a red watermelon, strawberry or cherry or a mixture of fruits and/or vegetables that produce a red or red color of pulp after the initial processing stage, while fructose is the predominant sugar. The food product can then be treated accordingly, for example by adding an optimal collocated fruit and/or vegetable and/or fluid and/or treatment temperature.

In one example, the at least one sensor comprises a sweetness sensor configured to determine a sweetness level of the first food product, and wherein the sensing data comprises the sweetness level.

In this way, the dominant sugar can be directly determined.

In one example, the sweetness sensor includes a mixing and/or grinding device and includes a heating and/or cooling device. The determination of the sweetness level includes: a quantity of the first food product is mixed and/or ground and then heated and/or cooled.

In other words, a small amount of food is mixed or ground to make a sample juice/smoothie. The sweetness sensor detects the sweetness. The sample is then heated or cooled to about 5-12 ℃. The sweetness sensor again detects its sweetness. If it becomes less sweet, it is labeled with some confidence as a sucrose-based food. Otherwise, it is labeled with some confidence as a fructose-based food. Confidence is related to the amount of change in sweetness. The determination of the dominant sugar determined by using the sweetness sensor can be enhanced by other dominant sugar determination means, if desired.

In one example, the ingredient identification module includes at least one input unit configured to provide product data for a first food product, and wherein the determination of the dominant sugar in the first food product includes: utilization of at least some of the product data.

In one example, the at least one input unit is configured to enable a user to input data related to the first food item.

In this way, the user can directly input via the keyboard on the food processor or via the keyboard of the mobile phone what fruit and/or vegetables are processed as the first food product, and the processing unit determines from this information what the predominant sugar in these starting materials is, and based on the determined predominant sugar, how it should be processed to provide a final product that is both healthy and meets the taste requirements.

In one example, the at least one input unit includes means for inputting barcode information associated with the first food item.

In one example, a food chamber comprises: a weighing device configured to determine a weight of food in the food chamber, and wherein the determination of the processing protocol comprises: utilization of the determined weight of the first food product.

According to a second aspect, there is provided a method for food processing, comprising:

a) holding a first food product in a food chamber, wherein a food processing device is configured to process at least the first food product in the food chamber;

b) determining, by the feedstock identification module, whether sucrose or fructose is the predominant sugar in the first food product to be processed;

c) determining, by the processing unit, a processing protocol for processing the first food product, wherein the determining of the processing protocol comprises: utilization of the determined dominant sugar in the first food product; and

d) at least a first food product in the food chamber is processed by the food processing apparatus.

According to another aspect, a computer program element of controlling a food processor as described above is provided, which, when being executed by a processing unit, is adapted to carry out the method steps as described above.

Advantageously, the benefits provided by any of the above aspects apply equally to all other aspects, and vice versa.

The aspects and examples described above will become apparent from and elucidated with reference to the embodiments described hereinafter.

Drawings

Exemplary embodiments will be described below with reference to the following drawings:

fig. 1 shows a schematic arrangement of an example of a food processor;

FIG. 2 illustrates a method for processing food;

FIG. 3 shows a detailed workflow for processing food; and

fig. 4 shows a detailed schematic example of a food processor.

Detailed Description

Fig. 1 shows an example of a food processor 10. The food processor 10 includes a food chamber 20, a food processing device 30, an ingredient identification module 40, and a processing unit 50. The food chamber 20 is configured to hold food. The food processing device 30 is configured to process food held in the food chamber 20. The ingredient identification module 40 is configured to determine whether sucrose or fructose is the predominant sugar in the first food product to be processed in the food chamber 20. The processing unit 30 is configured to determine a processing protocol for processing at least the first food product. The determination of the treatment protocol includes utilization of the determined dominant sugar in the first food product.

In one example, the ingredient identification module identifies the food item by a sensor (e.g., an image or electronic nose, electronic tongue), or by a bar code label reading or by manual input by the consumer. It may then access a pre-stored "sweet taste key contributors" table in a memory device in the processor or cloud server to obtain sweet taste key contributors to the food, examples of a portion of such a table below. (the internet may also be linked, and the internet provides the food components to obtain the sugar content of the food.) this would mark such fruits/vegetables as sucrose-dominant or fructose-dominant.

TABLE 1 Key sweetness contributors to food (fruits and vegetables) List

Color of the pulp	Food name	Key contributors to sweetness
			Yellow colour	Apricot	Sucrose
Yellow colour	Orange	Sucrose
			Yellow colour	Pineapple	Sucrose
Yellow colour	Yellow peach	Sucrose
			Yellow colour	Banana	Sucrose
Yellow colour	Pawpaw	Sucrose
			Red colour	Watermelon (Red)	Fructose
Red colour	Strawberry	Fructose
			Red colour	Cherry	Fructose
Green colour	Apple (Malus pumila)	Fructose
			Green colour	Grape	Fructose

In one example, when sucrose is determined to be the dominant sugar, it may be determined that no other food product is needed to be collocated with the food product being processed. However, other food products may be processed with the food product if desired.

In one example, when fructose is determined to be the dominant sugar, it may be determined that other food products should be paired with the food product being processed.

In one example, the food processing device comprises a stirring blade and/or a juice extractor and/or a smoothie extractor.

According to one example, the determination of the processing protocol includes a determination of a second food product to be added to the first food product in the food chamber. The processing of at least the first food product may then comprise processing the first food product and the second food product.

In one example, the second food product comprises a food with a lower sugar content when sucrose is determined to be the predominant sugar. In one example, the second food product should not include an acid (particularly citric acid) containing food when sucrose is determined to be the predominant sugar.

In one example, the second food product comprises an acid (organic acid, citric acid, ascorbic acid, etc.) containing food when fructose is determined to be the predominant sugar. In this way, the pH of the liquid can be lowered, which can result in an enhanced sweetness of the fructose-rich mixture. Good sources of organic acids may include: citrus fruits (lemon, lime, etc.); berries (strawberries, blackberries, elderberries, etc.). Good sources of ascorbic acid include: kiwi fruit, orange, lemon, papaya, pepper, caraway, kale, broccoli, and the like.

According to one example, the determination of the processing protocol includes a determination of an amount of fluid to be added to the first food product in the food chamber. Then, the processing of the at least first food product may include processing the first food product and the determined amount of fluid.

Thus, for example, the treated smoothie/juice may be diluted with an amount of water or brine to achieve a similar sweetness perception, while having a relatively low sugar concentration.

In one example, the fluid is water.

In one example, the fluid is a saline solution.

According to one example, the determination of the processing protocol includes a determination of an amount of salt to be added to the first food product in the food chamber. Then, the processing of the at least first food product may include processing the first food product and the determined amount of salt.

According to one example, the food chamber comprises heating means and/or cooling means. The determination of the treatment protocol may then include a determination of a temperature for treating the first food product. Then, the processing of the at least first food product may include processing the first food product at the determined temperature.

In one example, if the dominant sugar is determined to be sucrose, the food product is heated. In one example, the food product is heated to 2 ℃. In one example, the food product is heated to 5 ℃. In one example, the food product is heated to 7.5 ℃. In one example, the food product is heated to 10 ℃.

In one example, if the dominant sugar is determined to be fructose, the food product is cooled. In one example, the food product is cooled by 2 ℃. In one example, the food product is cooled by 5 ℃. In one example, the food product is cooled to 7.5 ℃. In one example, the food product is cooled by 10 ℃.

According to one example, the ingredient identification module includes at least one sensor configured to provide sensed data of the first food product. The determination of the dominant sugar in the first food product may then comprise the use of at least some of the sensed data.

According to one example, the at least one sensor includes a color sensor configured to determine at least one color of the first food product. The sensed data may include at least one color of the first food product.

In one example, the color sensor may detect the color of the fruit, particularly identifying its degree of yellowness. If the level of yellowish color is below a pre-stored value, it will be marked as fructose dominated. Otherwise, it will be marked as sucrose-dominant.

According to one example, the at least one sensor includes a sweetness sensor configured to determine a sweetness level of the first food product. The sensed data may include a sweetness level.

According to one example, the sweetness sensor includes a mixing and/or grinding device and includes a heating and/or cooling device. The determination of the sweetness level may comprise mixing and/or grinding of an amount of the first food product followed by heating and/or cooling.

According to one example, the ingredient identification module includes at least one input unit configured to provide product data for a first food product. The determination of the predominant sugar in the first food product may include the use of at least some product data.

According to an example, the at least one input unit is configured to enable a user to input data related to the first food item.

According to an example, the at least one input unit comprises means for inputting barcode information associated with the first food product.

Thus, for example, a user may use a mobile phone with a bar code scanner to scan a bar code on one or more fruits and vegetables to be processed by the food processor. This data is downloaded to a food processor, which then determines what the dominant sugar is for the particular food to be processed, and determines how to process the food product based on the determined dominant sugar. In one example, the food processor itself has a barcode scanner that can directly scan the produce to determine the type of fruit and/or vegetables to be processed, whereby the dominant sugar can be determined by, for example, referencing tabular information held within the food processor itself or tabular information accessed through the cloud or through the internet. The processing unit of the food processor then determines how to process the food product.

According to one example, the food chamber comprises a weighing device configured to determine a weight of food in the food chamber. The determination of the processing protocol may include utilization of the determined weight of the first food product.

Thus, for example, the sugar concentration in the processed smoothie/juice may be calculated from a food component database that is determined based on the information provided by the ingredient identification module and also based on the weight of each food component.

Fig. 2 shows a method 100 for processing food in its basic steps. The method 100 comprises:

in a holding step 110 (also referred to as step a), a first food product is held in the food chamber, wherein the food processing device is configured to process at least the first food product in the food chamber;

in the determination step 120 (also referred to as step b), it is determined by the feedstock identification module whether sucrose or fructose is the predominant sugar in the first food product to be processed;

in the determining step 130 (also referred to as step c), a processing protocol for processing the first food product is determined by the processing unit. The determination of the processing protocol comprises utilization of the determined dominant sugar in the first food product; and

in a processing step 140 (also referred to as step d), at least a first food product within the food chamber is processed by the food processing device.

In one example, step c) comprises determining a second food product to be added to the first food product in the food chamber, and wherein step d) comprises processing the first food product and the second food product.

In one example, step c) comprises determining an amount of fluid to be added to the first food product in the food chamber, and wherein step d) comprises processing the first food product and the determined amount of fluid.

In one example, step c) comprises determining an amount of salt to be added to the first food product in the food chamber, and wherein step d) comprises processing the first food product and the determined amount of salt.

In one example, the food chamber comprises heating means and/or cooling means, and wherein step c) comprises determining a temperature for processing the first food product, and wherein step d) comprises processing the first food product at the determined temperature.

In one example, the ingredient identification module comprises at least one sensor configured to provide sensed data of the first food product, and wherein step b) comprises utilizing at least some of the sensed data.

In one example, the at least one sensor comprises a color sensor configured to determine at least one color of the first food product, and wherein the sensed data comprises the at least one color of the first food product.

In one example, the sweetness sensor comprises a mixing and/or grinding device and comprises a heating and/or cooling device, and wherein the determination of the sweetness level comprises mixing and/or grinding, followed by heating and/or cooling, of an amount of the first food product.

In one example, the ingredient identification module comprises at least one input unit configured to provide product data for the first food product, and wherein step b) comprises utilizing at least some of the product data.

In one example, the food chamber comprises a weighing device configured to determine a weight of the food in the food chamber, and wherein step c) comprises utilizing the determined weight of the first food product.

The food processor and method for processing food will now be described in more detail with reference to fig. 3-4.

Acids and salts can affect the sweetness perception of the sweetener. The sour taste may inhibit the sweet taste transmission of the sweet substance. Studies have shown that mixtures of sucrose and citric acid can suppress taste intensity. However, because the fructose in solution is present as a mixture of anomeric forms: the effect of acidity on the sweetness of fructose is a particular situation that is complicated by the beta-pyranose, beta-furanose and keto-hexose forms thereof. Of these anomeric conformations, only the β -pyranose isomer is considered sweet. Thus, as the pH of the fructose solution is lowered, the equilibrium of fructose isomers shifts to the sweet β -pyranose form, resulting in an increase in sweetness (sweet free and its applications in "sweet reduced carbohydrates" by Osberger and Linn, 115-123 of CRCPRress, in Dwivedi, B.K.). For this reason, the sweetness of fructose solutions is greatest at low temperatures and low pH.

In addition, studies have shown that certain amounts of salt may result in sweetness enhancement, and that potassium acetate, potassium chloride and sodium chloride are all claimed to enhance sweetness at specific concentrations (Table 2; Birch, (1999) BIRCH, G.G. (1999) "modulatof sweet taste", BioFactors,9, 73-80).

TABLE 2 sweetness enhancing salts (Birch, 1999)

Salt (salt)	Dosage required for significant enhancement (mg/l)
		Potassium acetate	700
Potassium chloride	450
		Sodium chloride	300
Potassium carbonate	450
		Magnesium acetate	700

In summary, salt enhances the sweetness of sucrose, while acid suppresses the sweetness of sucrose, and both salt and acid enhance the sweetness of fructose. In fruits and vegetables, sweetness is delivered by sucrose, fructose and glucose. Acidity/sourness is primarily conveyed by organic acids such as citric, lactic and tartaric acids. The salt may be used in a salt solution.

The food processor and method of processing food described herein utilizes information as described above in order to provide juice, smoothie and fruit/vegetable mixes having desirable taste requirements without unnecessarily high sugar content

Fig. 3 shows a detailed workflow of food processing.

● at step 0, food ingredients (referred to herein as a first food item) are selected for addition to the food chamber of the food processor for processing.

● in step 1, a processing unit operating as a "key sweetness contributor decision module" identifies which ingredient (sucrose or fructose) provides the primary sweetness. This may be done in various ways, as described above with respect to fig. 1-2.

● at step 2 following step 1, the process operates as a "recipe management module" or food collocation module to begin determining the processing protocol for processing the starting material at step 0.

● if it is determined that sucrose predominates-A, the following rules will apply-A1 regarding food handling and what additional food may be added if necessary:

● foods containing acids, especially citric acid, should be avoided.

● can promote foods with low sugar content.

● can promote salty taste.

● in this case, the number of matched food ingredients is 0 or more.

● if fructose predominates-B, the following rules will apply regarding the treatment of the food product and what additional food should be added-B1:

● should include foods containing acids (citric acid, ascorbic acid, etc.) that lower the pH of the liquid

● in this case, the number of matched food ingredients is greater than or equal to 1.

● in step 3, the processing unit operating as a "sweetness enhancement module" continues from step 2, or from step 1, to determine the processing protocol for processing the starting material.

● food mix/squeeze-C initially. The consumer inputs the weight of the initial product of step 0 and the weight of additional food items, if to be added, identified at a1 or B1 into the food processor, or these weights-D are determined by a scale internal to the food processor. From the database of food ingredients and the weight of each food ingredient, the sugar concentration in the smoothie/juice combination, the starting material of step 0 and those identified in step 2 as to be added (if necessary) are calculated. Likewise, the acid concentration can be calculated.

● the smoothie/juice is diluted with an amount of water or brine to achieve the desired sweetness perception, while containing a relatively low or low sugar concentration. And/or the perception of sweetness to the consumer can be enhanced by temperature control of the supplied smoothie/juice, and this can be achieved-E by appropriate heating or cooling.

● smoothie, juice or a mixture is provided to the consumer-F. Thus, steps 2 and 3 may be used together or separately.

The following are some detailed examples of whether the predominant sugar in the starting material is sucrose or fructose:

example 1: sucrose-predominant-

Steps

0, 1, 2A1, 3C, 3D, 3E and F can be applied.

● in this example, carrots are selected as the food material in step 0.

● in step 1, sucrose is identified as the dominant sugar.

● in step 2, rules are applied to select the matched food ingredients (if needed) at step A1. Thus, fruits and vegetables containing organic acids should be avoided according to the above rules regarding possible or impossible additions. The remaining food ingredients to be added may be selected according to personal preferences other than the above rules and the consumer may be provided with a list of potential fruits/vegetables to be added. In this case, the number of other food materials may be 0 or more.

● in step 3, the sweetness sensation can be further enhanced by temperature control (in this case, raising the temperature of the smoothie/juice by ≧ 5 ℃) and/or dilution with water or saline

● for example, for a carrot starting material, the sugar concentration in the smoothie/juice with the accompanying material can be determined to be x₁. Determining to add an amount of water to the product to reduce the sugar concentration to x₂. Meanwhile, for example, the addition of salt is determined so that the concentration is 30mg per 100g of smoothie/fruit juice.

Example 2: fructose predominates-

Steps

0, 1, 2B1, 3C, 3D, 3E and F can be applied

● in this example, apples are selected as the food material in step 0.

● in step 1, fructose is identified as the dominant sugar.

● in step 2, rules are applied to select a matching food material. Therefore, according to the above rules, foods containing acids (citric acid, ascorbic acid, etc.) that lower the pH of the liquid should be included.

● in step 3, the sweetness perception can be further enhanced by temperature control (in this case, lowering the sorbet/juice temperature by ≧ 5 ℃) and/or dilution with water or saline.

● for example, for an initial apple raw material, it can be determined that the sugar concentration and acid concentration in a smoothie/juice with a companion raw material are x, respectively₁And y₁. Determining to add an amount of water to the product to reduce the sugar concentration to x₂Acid concentration reduced to y₂. Also, for example, the addition of salt is determined so that the concentration is 30mg per 100g of smoothie/juice.

● in another example, for an initial apple raw material, it can be determined that the sugar concentration and acid concentration in a smoothie/juice with a companion raw material are each x₃And y₃. Determining to add an amount of water to the product to reduce the sugar concentration to x₄The acid concentration is reduced to y₄. Also, for example, the addition of salt is determined so that the concentration is 30mg per 100g of smoothie/juice.

Fig. 4 shows a detailed example of a food processor or blender. It comprises the following steps:

1. a Liquid Management Unit (LMU) under the control of the processing unit 50. The processing required by the food processor may be performed by a local processing unit or control unit 50, or may be performed remotely through the processing 50, for example by a mobile phone, which may communicate with the food processor through a communication unit 60. The LMU has:

● Water tank 70

● salt tank 80 with automatic salt dispensing valve 82

● through heater 74, which heater 74 may heat the water or salt water to a desired temperature, monitored by temperature sensor 76.

● under the control of the processing unit, or based on information provided remotely by the mobile phone, the LMU implements the water (or salt water) dispensing method as part of the processing protocol described above to control the dispensing of the desired amount of liquid into the food product chamber 20

2. A food processing unit having:

● food chamber 20

● food processing apparatus in the form of a blending blade 30 with associated sensor

3. The primary saccharide type identification unit, also referred to as the feedstock identification module 40.

● As mentioned above, this may include a so-called food type sensing module as well as a dominant sugar search or determination module. This may be, for example, a camera that detects an image of the food or pulp, or detects information about the type of food from a user of the information by using an input unit (such as a keyboard) of the ingredient identification module 40 or providing barcode information. The processing unit may check the sugar content table (stored locally or in the cloud) using a food type identification application stored in the mobile phone or locally in the food processor. It may also be installed with the device.

● sweet taste change detection module and its dominant saccharide type identification unit. A sweetness sensor is mounted in the food chamber. A small amount of food is mixed and a small amount of hot water will be added to the mixed food. The sweetness before and after the hot water feed will be measured and the change used to identify the dominant sugar type.

4. The processing unit 50 also operates:

● recipe management module (running locally in the blender or in the mobile device's application and communicating with the blender (food processor) through communication unit 60). As mentioned above, depending on the result of the predominant carbohydrate type of the food and/or more, it will generate a recipe comprising:

■ other recommendations help to enhance the sweetness of the raw materials/food, whether organic, acid-rich or not

■ is heated to water temperature or by heating methods, e.g., to 30℃, or not heated for the purpose of sensing sweetness and dilution requirements.

■ amount of salt to be added to water

■ alternatively, the recipe may suggest whether to add ice cubes and therefore a cooling means may be provided within the food processor.

In another exemplary embodiment, a computer program or a computer program element is provided, characterized by being configured to perform the method steps of the method according to one of the preceding embodiments on a suitable food processor.

The computer program element may thus be stored on a computer unit, which may also be part of an embodiment. The computing unit may be configured to perform or cause to be performed the steps of the above-described method. Further, it may be configured to operate the components of the food processor described above. The computing unit may be configured to operate automatically and/or execute commands of a user. The computer program may be loaded into a working memory of a data processor. The data processor may thus be equipped to carry out a method according to one of the preceding embodiments.

Exemplary embodiments of the present invention cover both a computer program that uses the present invention from the beginning and a computer program that changes an existing program into a program that uses the present invention by updating.

Furthermore, the computer program element may be capable of providing all the necessary steps to implement the procedures of the exemplary embodiments of the method as described above.

According to another exemplary embodiment of the invention, a computer-readable medium, such as a CD-ROM, is proposed, wherein the computer-readable medium has stored thereon a computer program element, which is described by the preceding section.

A computer program may be stored and/or distributed on a suitable medium, such as an optical storage medium or a solid-state medium supplied together with or as part of other hardware, but may also be distributed in other forms, such as via the internet or other wired or wireless telecommunication systems.

However, the computer program may also be presented via a network like the world wide web and may be downloaded into the working memory of a data processor from such a network. According to another exemplary embodiment of the present invention, a medium for making a computer program element available for downloading is provided, the computer program element being arranged to perform the method according to one of the aforementioned embodiments of the present invention.

It has to be noted that embodiments of the invention have been described with reference to different subject matters. In particular, some embodiments are described with reference to method type claims whereas other embodiments are described with reference to apparatus type claims. However, a person skilled in the art will gather from the above and the following description that, unless other notified, in addition to any combination of features belonging to one type of subject-matter also any combination between features relating to different subject-matters is considered to be disclosed with this application. However, all features may be combined to provide a synergistic effect, not just a simple summation of the features.

While the invention has been illustrated and described in detail in the drawings and foregoing description, such illustration and description are to be considered illustrative or exemplary and not restrictive. The invention is not limited to the disclosed embodiments. Other variations to the disclosed embodiments can be understood and effected by those skilled in the art in practicing the claimed invention, from a study of the drawings, the disclosure, and the appended claims.

In the claims, the word "comprising" does not exclude other advantages or steps, and the indefinite article "a" or "an" does not exclude a plurality. A single processor or other unit may fulfill the functions of several items recited in the claims. The mere fact that certain measures are recited in mutually different dependent claims does not indicate that a combination of these measures cannot be used to advantage. Any reference signs in the claims shall not be construed as limiting the scope.

Claims

1. A food processor (10) comprising:

-a food chamber (20);

-food processing means (30);

-a raw material identification module (40); and

-a processing unit (50);

wherein the food chamber is configured to hold food;

wherein the food processing device is configured to process the food held in the food chamber;

wherein the ingredient identification module is configured to determine whether sucrose or fructose is the predominant sugar in a first food product to be processed in the food chamber; and is

Wherein the processing unit is configured to determine a processing protocol for processing at least the first food product, wherein the determination of the processing protocol comprises: utilization of the determined predominant sugar in the first food product.

2. The food processor of claim 1, wherein the determination of the processing protocol comprises: a determination of a second food product to be added to the first food product in the food chamber, and wherein the processing of at least the first food product comprises: treating the first food product and the second food product.

3. The food processor of any of claims 1-2, wherein the determination of the processing protocol comprises: a determination of an amount of fluid to be added to the first food product in the food chamber, and wherein the processing of at least the first food product comprises: processing the first food product and the determined amount of fluid.

4. The food processor of any of claims 1-3, wherein the determination of the processing protocol comprises: a determination of an amount of salt in the first food product to be added to the food chamber, and wherein the processing of at least the first food product comprises: treating the first food product and the determined amount of salt.

5. The food processor of any of claims 1-4, wherein the food chamber comprises a heating device and/or a cooling device, and wherein the determination of the processing protocol comprises: a determination of a temperature for processing the first food product, and wherein the processing of at least the first food product comprises: treating the first food product at the determined temperature.

6. The food processor of any of claims 1-5, wherein the ingredient identification module comprises: at least one sensor configured to provide sensed data of the first food product, and wherein the determination of the dominant sugar in the first food product comprises: utilization of at least some of the sensed data.

7. The food processor of claim 6, wherein the at least one sensor comprises: a color sensor configured to determine at least one color of the first food product, and wherein the sensed data comprises: the at least one color of the first food product.

8. The food processor of any of claims 6-7, wherein the at least one sensor comprises: a sweetness sensor configured to determine a sweetness level of the first food product, and wherein the sensed data includes the sweetness level.

9. The food processor of claim 8, wherein the sweetness sensor includes a mixing and/or grinding device and includes a heating and/or cooling device, and wherein the determination of the sweetness level includes: mixing and/or grinding a quantity of the first food product, followed by heating and/or cooling.

10. The food processor of any of claims 1-9, wherein the ingredient identification module comprises: at least one input unit configured to provide product data for the first food product, and wherein the determination of the dominant sugar in the first food product comprises: utilization of at least some of the product data.

11. The food processor of claim 10, wherein the at least one input unit is configured to enable a user to input data related to the first food item.

12. The food processor of any of claims 10-11, wherein the at least one input unit comprises: means for inputting barcode information associated with the first food product.

13. The food processor of any of claims 1-12, wherein the food chamber comprises: a weighing device configured to determine a weight of food in the food chamber, and wherein the determination of the processing protocol comprises: utilization of the determined weight of the first food product.

14. A method (100) for processing food, comprising:

a) holding (110) a first food product in a food chamber, wherein a food processing arrangement is configured to process at least the first food product in the food chamber;

b) determining (120), by a feedstock identification module, whether sucrose or fructose is the predominant sugar in the first food product to be processed;

c) determining (130), by a processing unit, a processing protocol for processing the first food product, wherein the determining of the processing protocol comprises: utilization of the determined dominant sugar in the first food product; and

d) processing (140) at least the first food product in the food chamber by the food processing apparatus.

15. A computer program element for controlling a food processor according to any one of claims 1 to 13, which, when being executed by a processor, is configured to carry out the method of claim 14.